would like an end product that is thick and creamy. Maybe there are specific cultures that are more likely to achieve the thick and creamy. Thanks for any assistance! Eileen
And about the cultures, I've used slightly different ones for cows milk yogurt but they mostly gave me similar results. The differences mainly came from using UHT vs pasteurized, milk powder vs none.
S thermophilus and L bulgaricus give a tangy taste I like though.